Amazing Brisket "Franklin Method"

69BBQcrew · August 2013

13lb Packer from HEB. Excess fat trimmed. Seasoned Franklin method (salt & black Pepper mixture). Put on LBGE with Platesetter legs up. Dome Temp 270. RO lump with 6 Pecan Chunks mixed with lump. Cooked 7.5 hrs to a temp of 192 degrees in the thickest part of the flat. Came out juicy and tasted outstanding. Only way to cook a brisket.

Trini_in_Ottawa · August 2013

Good looking eats!

Chris_Wang · August 2013

Did you wrap in butcher paper?

69BBQcrew · August 2013

No I didn't, The brisket cooked faster than I expected. When i checked it was 192 so I pulled it and let it rest for 1/2 hr then carved.

Chris_Wang · August 2013

Cool man. Yeah, 7.5 hours for a 13lber is really quick. Meat has a mind of its own.

CAT Seller · August 2013

That toaster oven is jealous. Look at it. It is pissed that it never made anything that tasted so good.

Trini_in_Ottawa · August 2013

CAT Seller said:
That toaster oven is jealous. Look at it. It is pissed that it never made anything that tasted so good.

Haha

)
My oven has similar feelings - but more because it is no longer used.

Amazing Brisket "Franklin Method"

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